To give the Tripe a nice flavor, add to every 100 lbs. of Tripe 8 to 10 ounces of Zanzibar Brand Pickled Tongue Seasoning.
Many have trouble through their inability to cook Tripe tender. This, in most cases, is owing to the fact that the Tripe is boiled too much in water that is too hot. Water in which Tripe is being cooked should be allowed to come to a boil, after that, it should be put on a slow fire where it will cook the Tripe by simmering. A simmer is water that is hot, but not boiling, or 155 to 160 degrees. Boiling water will always shrink and toughen Tripe. It will take longer to cook some Tripe than others, depending upon the age of the animal from which it is taken. Tripe should be allowed to simmer until it is cooked tender.
MINCE MEAT.
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HOME-MADE MINCE MEAT
The following directions will make a delicious Mince Meat:
Take 4 lbs. of lean Beef, boil it until it is fairly well cooked and then chop or grind it very fine.
Add 8 lbs. of Hard Green Apples, cut into small cubes.
1 lb. of very finely chopped suet.
3 lbs. of seeded Raisins.
2 lbs. of Picked Currants, carefully washed and dried.
2 to 5 lbs. of Citron, cut up into small pieces.
1 lb. of Brown Sugar.
1 pint Cooking Molasses (pure New Orleans Molasses is the best, and it must be free from Glucose).
1 quart of Sweet Cider.
1 Tablespoonful of Salt.
1 Teaspoonful of Ground Black Pepper.
1 Teaspoonful of Mace.
1 Teaspoonful of Allspice.
½ Teaspoonful of Cinnamon.
A little grated Nutmeg.
A pinch of Cloves.
Mix the above thoroughly, then heat slowly on the stove and boil for half an hour.